Sunday, November 18, 2012

Peri-Peri Grill House: Where Chicken are Spit-fired Grilled to Yum

Does one's first impression on something really matter? The hackneyed phrase still give me the expression, "come on!!"   Let us see if that persisted as I use it to describe a different style in our usual grilled chicken.
Whenever I see Peri-Peri, it usually gives way to the rhyme , very-very, or beri-beri, LOL.    Upon seeing the name or logo posted outside the restaurant, chilies can be seen on it as well.   Giving me the idea that their popular chicken dish  may be very, very hot.  Henceforth, I took the courage to try it upon an invitation from a co-blogger.  
Upon entry at their Greenhills branch, bottle upon bottles of different hot sauces, peri-peri sauces that is, have lined a showcase which to me appeared to be promoting the idea that peri-peri pertains to spicy or chili.  And what do you know,  Wikipedia, said that peri or 'piri' means pepper.   So Peri-Peri translates to pepper-pepper which actually is an African bird's eye chili.
 Do I say more?
Nothing Portuguese on the restaurant's design though they claim to be inspired from Portuguese way of grilling chicken.   The restaurant is a blend of the old and the modern interiors.   With large LCD monitors suspended on the wall a top the end of the room.
 There is so much to know about how the the grilled chicken ( which is unarguably the signature dish here) are  done.   Yep, you see there's more to grilling the chicken, it's fusion Portuguese..  Also there are aspects in the resto where you have to dig dipper not only in the chicken but also how the resto was conceptualized.
First there's the term "spit-fired."  A spit is used to hold the chicken in a rotisserie, where a machinery winds it up to get an even char-grilled effect while it's marinade gives out the total barbecue indulgence.
Also,  I think what made the chicken stand-out as well is the sauce made out of  peri-peri chili which according to Google originated in Mozambique.
 The sauce, thus with the chicken, has a very light, fresh citrus-herbal flavor that blends well with most of the other food, whether savory or sweet.   Moreover, the specific capsaicin profile (the hotness of every chili) of peri-peri means that you only taste a bit of heat at the end, as opposed to an overkill of blazing fire that destroys the flavor of what you're about to eat."
Talking about the sauce, this is to my taste, the mix consist.   From crushed chillies, citrus peel, onion, garlic, pepper, salt, lemon juice, paprika, bell pepper, basil, oregano, and tarragon.   Wild guess maybe.  
 See how perfectly brown the chicken is, together with the three kinds of peri-peri sauce, light, medium to hot, the chicken also has those options.   An order of the chicken, whole or in single serve, a significantly savory gravy goes with the plate.   And every table has those three levels of spice of the sauces.

 The java rice goes pretty well with every chicken but not that impressive. 
 The others had the Blackforest shake.   Chocolatey with the hint of cherry liqueur..
 If in time, you don't feel like ordering chicken, they do have these salad selection, the top shows the grilled prawn salad.  Garden salad with mandarin oranges, almonds and of course grilled midi-sized prawn.  Drizzled in orange vinaigrette.   Below is their version of Waldorf salad.  Lettuce greens, raisins, nuts and apple slices.

 Wash down the hotness of the dishes pampered with peri-peri, with these glasses of shakes.
 For dessert, cheesecake galore, also the gigantic serving would serve two or not.   Comes in strawberry, blueberry and the simple New York cheesecake.

 If the cheesecakes aren't awesome enough you may opt to having Tiramisu, in plain or chocolate.

We had a try of these  Portuguese afternoon feast at their Greenhills branch at the Promenade. 


  1. For some reason, based on a few visits, i always found the chicken here a bit too dry? Am i just unlucky? I eat my chicken without the gravy so that might be a factor. I always compare chicken cooked like this to either El Pollo Loco (Megamall or LA) and Nando's Chicken in Canada.

    On a sidenote, i love the look on your blog!

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